Pinwheel Cheese Biscuits

Here's my recipe if you want to get your own and try it out.If you are a garlic, dill and spinach lover, you will love this spread as these are the flavors that I found out came through the most, from this spread. It's thick and has the consistency of relish. 

Here's my recipe if you want to get your own and try it out.

 If you can't find Rhudolps spread, I suggest you may want to try whatever vegetable spread you may have at home. You might even want to try making your own vegetable spread at home.

Pinwheel Cheese Biscuits

1 jar of Bio Organic Spinach and Parsley Vegetable Spread 

2 1/2 c all purpose flour 

1 tsp pink Himalayan Salt

3 tblsp baking powder 

1/2 c lard

3/4 c shredded cheddar cheese

3/4 c unsweeteed almond milk

1. Preheat oven to 425 degrees Farenheit. 

2. Grease a 10"×12" glass baking dish.

3. In a large bowl place flour, salt and baking powder. Stir together.

4. Add lard and use a pastry blender to blend in the lard. 

5. Add shredded cheese. Mix together with a wooden spoon. 

6. Add almond milk and stir together to form into a ball.

7. Turn onto a flowered surface and roll out the dough to 1/2" thickness. 

8. Spread the Rodolf's Spinach and Parsley Vegetable Spread over top of the biscuit dough.

9. Roll up the dough to make a 10" roll. Pinch dough to seal in the edges  

10. Cut dough in 1 1/2" pieces and place in prepared pan leaving a bit of space between each roll.

11. Bake for 15-20 minutes. Biscuits should double in size.

Makes: 9 large biscuits. 

Serve warm with a dollop of butter and enjoy!